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Wednesday, January 30, 2013

All About Natal Plum

Many
use karonda and Natal plum interchangeably. However, there are a few key
differences between these fruits. Karondas have a round appearance, and are
often tinged with white. Natal plums are darker and possess a distinct point at
their tip. Natal plum’s leaves are also rounder and less pointed than a karonda’s.

Origin of Natal Plum

As
its name suggests, Natal plum is native to Natal, South Africa. According to
the book, “Lost Crops of Africa,” Carissa
species of Africa stretch from Senegal to Sudan, and Ethiopia to South Africa.
The fruit was brought to the Philippines in the early 1900s, though it is not
common to see the plum in south Asia. Its close cousin, the karonda (Carissa carandas), originated in Indiaand thus appears in the country with
greater frequently.

Today,
the fruit continues to grow throughout parts of Africa and in warm regions of
the US, like California, Hawaii and Florida. Attempts were made to introduce
the shrub to Israel, but it didn’t fruit.

Availability of Natal Plum in India

Natal plums grow
sporadically in subtropical regions of India. The spiny shrub is tolerant of droughts
and in fact, grows best in dry regions with saline, sandy soils at an elevation
up to 1500 meters. These low-maintenance conditions allow the shrub to flourish
in both the north and the southern temperate regions of India.

India doesn’t grow Natal
plums commercially. Garnu and karonda—relatives of natal plums—steal the
spotlight for cultivation. Thus, any sightings of these fruits tend to be
coincidental. Natal plum’s popularity in India pales in comparison to other
regions in Africa, where several tribes treat the fruit as a staple.

Checking for Ripeness in Natal Plum

These
fruits are green when unripe, and turn a deep pinkish red when ready for
consumption. The fruits also develop a whitish coat in the ripening process,
and some gain a deep crimson color. Similar to plums, ripe fruits give slightly
to the touch.

Storing Natal Plum:

Being
a thin-skinned fruit, fully ripe natal plums bruise easily and must be handled
with care. Do not store too many in a bag on top of the other; rather, place
them on a paper towel-lined tray with no more than two layers, and put in the
refrigerator. These fruits have a short shelf life on account of the sap
congealing: Expect a lifespan of no more than a week.

Taste of Natal Plum

At first bite, the ripe
fruit’s tender skin gives way to a juicy, tart, sourish-sweet, somewhat-grainy
flesh. Some liken the taste to a cranberry’s with overtones of apple and
strawberry, and indeed, some horticulturalists claim the fruit may be the
“cranberry for the warmer regions.”

Others are less
complimentary: The author of the book, “Plants for Mediterranean Climate
Gardens” believes the “wet flesh” is relatively tasteless and good only for jam
and chutney recipes. Expect milky sap in natal plums akin to a fig’s—as the
plums ripen, the latex reduces.

Nutritional Value of Natal Plum

According
to the USDA nutrient database, natal plums have the following nutritional value
per 100g:

62 kcal

1g Fat (2% RDI)

14g Carb (5% RDI)

.5g Protein (1% RDI)

40IU Vitamin A (1% RDI)

38mg Vitamin C (63% RDI)

Thiamin (3% RDI)

.1mg Riboflavin (4% RDI)

.2mg Niacin (1% RDI)

1.3mg Iron (7% RDI)

16mg Magnesium (4% RDI)

260mg Potassium (7% RDI)

.2mg Copper (10% RDI)

As explained in a 2012
article in Analytica Chimica Acta,
the fruits are a rich source of monounsaturated and essential fatty acids.
These levels are in accordance with the recommended range for optimal cardio
health.

Health Benefits of Natal Plum

Natal plum contains an
impressive amount of vitamin C,
known to reduce aging, boost the immune system and lung health, and improve
teeth and gums. The fruit also contains a substantial amount of iron, known for reducing fatigue,
depression and dizziness. Its high level of potassium staves off high blood pressure and improves muscle
function.

In traditional medicine,
indigenous groups in Africa use the fruit to boost the immune system, and to to
ward off colds and flus. The roots are especially medicinal, due to its
compound, carissin. Other compounds in the twigs, quebrachytol and
cardioglycosides, are antihelmintic. In
Ghana, boiled leaves are applied as a poultice on gums to remedy toothaches,
and roots treat inflammation, aches, chest pains, and malaria. Root decoctions
also treat STDs, restore virility, and may induce miscarriages.

--According to a study
published in the 2011 edition of the Journal
of Pharmacy and Pharmacology, isolates from Natal plum’s stem inhibited
proliferation of human leukemia
cells.

--A 2011 study published
in the Journal of Ethnopharmacology
reveals that Natal plum’s root extract has wound
healing potential based on its strong antimicrobial
properties.

--A study published in
the 2012 edition of the Pakistan Journal
of Pharmaceutical Sciences shows that Carissa
carandas extracts have the ability to lower
blood pressure.

--According to a study published
in the 2013 edition of Phytochemistry
Letters, a triterpene carandinol isolated from Carissa leaves exhibited significant cytotoxic activity against three types of cancer cells, proving
especially toxic against cervical cancer
cells.

Natal plums require no
peeling (as the skin is edible) and many choose to eat the small, flat brown
seeds numbering up to 16 in the fruit’s center. The ability to eat the fruit
whole—skin, seeds, and all—is one of the best features of the fruit.

Natal Plum Recipe Ideas and Uses:

Chopped natal plums can
be used interchangeably in recipes calling for fresh cranberries. Consider
using natal plums for the following:

--Fold in chopped natal
plums into sweet bread recipes.

--Make a pie filling by adding 1 cup of sugar
and 1 cup of water with 2 pints of sliced natal plums. Place pie pastry on top
and bake.

--Make a preserve by steaming natal plums.
Alongside this process, mix sugar and water at high heat. Transfer the steamed,
softened plums to the concoction and cook until the thick consistency resembles
the texture of apple butter. Note: slightly unripe fruits are best for
preserving.

--Make pickled plums by boiling the fruit,
removing them, and then adding flavors like zesty masala, lemon juice, and oil.

--The dark juice makes
for a nice coloring to beverages and
soups, and adds a pinch of
sweetness, too.

--Overripe fruits may be
processed into vinegar.

*Note: boiling natal
plums will cause the latex to stick to the pan. To clean, scrub with an oil like
coconut or ideally, tea tree.

I saw this now when looking for more info on Natal plum.Your post mentions that it was introduced here in Israel,but did not bear fruit.Today the Natal plum is a very common bush growing here in parks,and also below my window:) Some bushes do bear that lovely fruit,and I have noticed they are the ones that are in an area with more shade.I do collect the fruit and make jam of it.